Hazelnut Cake with Coffee Chantilly

Finally I have gotten my hands on a recipe from the Denon culinary school in Tel Aviv. And what a recipe it is! The original version is laden with pistachios and a touch of berries. Mor, my fellow green lover, graciously sent me her own twist on this recipe after I went crazy for her version on her Instagram. Now that it’s in front of me, I’m even more in love.

Pistachio Succès with Pistachio Praliné

I know, another post dedicated entirely to pistachios. I know, there are other ingredients in the world, as Oren likes to say. But you know, I have another 3 kg of emerald Sicilian Bronte pistachios in the pantry and this pandemic lockdown calls for using them all. Last week I made an out of this world pistachio tart (thanks Mor!), which led me to make this pistachio version of the hazelnut succès that I made somewhere at the beginning of this blog.

Sicilian Cassatina

The pistachios I brought from Bronte in Sicily last summer are just about to end. I bought 4 kilograms that I used in a variety of desserts. I saved the very last pistachios for a special dessert that won my heart (and stomach) at the end of the trip: cassatina. A festive Sicilian cake filled with sweet ricotta cream, covered by green pistachio marzipan and decorated with candied fruits.

Ruby Chocolate Plaisir Sucré

On September 5, 2017, I celebrated my 35th birthday. On the very same day, ruby chocolate was revealed to the world. Coincidence? I don’t think so. The universe gave me a pink gift – only it took a year and a half to reach me. Ruby chocolate is the fourth of its kind (after dark, milk and white). The color is pink and the taste is sweet and a bit sour, with no artificial flavors or food coloring. Thanks universe!

Three Chocolate Plaisir Sucré

The blog is still so young and I’m already writing another post about another brilliant creation by the French chef Pierre Hermé. This time it’s not about macarons. This time it’s about a cake that carries the name plaisir sucré, which means “sweet pleasure”. The chef couldn’t have chosen a more accurate name for this delicacy.

Hazelnut Succès

I never really liked hazelnuts. Whenever my mother brought back home a bag of mixed nuts from my uncle’s roasting house “King Hussein” that’s a little south of Gan-Tamar (Tamar’s Garden) in Jaffa, I would always separate the hazelnuts from the rest of the nuts and set them aside, just like an American kid separating his least favorite M&M color from the rest.

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